100 g mixed nuts and seeds, such as hazelnuts, pistachios or pumpkin seeds
50 g dried cranberries
1 teaspoon runny honey
2 red chicory
75 g watercress
75 g rocket
2 tablespoons low-fat natural yoghurt
Peel and finely dice the shallots, then add to a small frying pan with a splash of olive oil and cook over a medium-low heat for around 5 minutes, or until golden and sticky.
Finely grate in the zest from the clementines, then squeeze in the juice and cook for a further 5 minutes, or until reduced to a nice, syrupy consistency. Pour in the vinegar and 4 tablespoons of olive oil, season to taste, then reduce the heat to low and leave the to simmer until needed.
Heat a lug of olive oil in a large non-stick frying pan over a medium-high heat. Shred and add the turkey (I use both the brown and white meat) and fry for around 5 minutes, or until crispy.
Roughly bash the nuts and seeds in a pestle and mortar, then add to the pan with the cranberries and honey. Season with salt and pepper and cook for a further couple of minutes, or until sticky and caramelised.
Trim the nice tops off the chicory, leaving them whole, then trim and finely slice the base. Place the chicory leaves onto a serving platter with the watercress and rocket. Drizzle over the warm clementine dressing, pile the sticky, caramelised turkey on top and spoon over the yoghurt.
Halve a pomegranate, then hold one half cut-side down in your hand and bash the back with a spoon so the seeds fall over the salad. Serve and enjoy!
190g leftover cooked turkey, preferably brown meat
2 tablespoons sweet chilli sauce
2 件 中型法包
2 medium baguettes
1 clove of garlic
3cm piece of fresh ginger
extra virgin olive oil
2 tablespoons Hellman’s mayonnaise
½束 新鮮香菜 (芫荽）
½ a small bunch of fresh coriander
¼ 個 白色捲心菜
¼ of a white cabbage
1 teaspoon low-salt soy sauce
1 tablespoon white wine vinegar
4 tablespoons leftover chicken liver pate
1 fresh red chilli
1. 先預熱焗爐130 ºC /250ºF/。煎鍋開中火加入少許橄欖油。把火雞粗略地切碎(按個人喜好，可加雞皮)及加入煎鍋裡煮2至3分鐘或至火雞變暖。加入磨碎的青檸皮及酸甜辣椒醬及攪拌，然後調至小火再煮2至3分鐘，或至火雞變脆及呈微焦。
Preheat the oven to 130ºC/250ºF/gas ½. Add a splash of olive oil to a large frying pan over a medium heat. Roughly shred and add the turkey (if you’ve got the skin, add that too) and cook for 2 to 3 minutes, or until warmed through. Grate in the lime zest and stir in the chilli sauce, then reduce the heat to low and cook for a further 2 to 3 minutes, or until crisp and slightly caramelised.
Meanwhile, place the baguettes in the oven to warm through. Peel and add the garlic and most of the ginger to a pestle and mortar, then bash to a smooth paste with a pinch of salt and 2 to 3 tablespoons of extra virgin olive oil. Muddle in the mayo and the juice from the lime, then pick in the coriander leaves and stir to combine. Set aside.
To make the pickle, peel the carrot, then coarsely grate and add to a large bowl along with the cucumber and cabbage. Peel, finely chop and add the remaining ginger, then sprinkle over a pinch of salt and scrunch together with your hands to get rid of any excess liquid. Add 1 teaspoon of sesame oil, the soy and vinegar and toss well to combine.
Open out the warm baguettes, spread the chicken liver paté onto one side of each, then pile over the turkey and pickled veg. Finish with a dollop of lime-spiked mayo, then finely chop and scatter over the chilli (if using) along with the reserved coriander leaves. Press down slightly on the baguettes to close, then cut the banh mi into chunks and tuck in.
More about this recipe: http://www.jamieoliver.com/recipes/turkey-recipes/leftover-turkey-banh-mi
A revolutionary restaurant has taken the phrase ‘waste not, want not’ to new levels and offers its guests a menu made entirely from ‘waste’ food.
Rub and Stub in Copenhagen, Demark, creates dishes using food which supermarkets and farmers would usually throw away and is run and operated entirely by volunteers.
Misshapen bananas, tomatoes which have a greeness to them and produce close to its best before date are some of the examples of the perfectly edible ingredients the restaurant use to make their meals- saving this food from being wasted.